I need help from all the meat experts out there. I have a delicious recipe for beef tenderloin that is butterflied and filled with proscuitto, parmesan and rosemary. You brown the meat and stick in the oven to braise in beef broth and marsala. We stopped at a meat wholesale store today and picked up a nice piece of eye of round and a sirloin tip roast. Which of these cuts would be the most tender for the recipe above? We decided not to splurge on the tenderloin this time. Can anyone help? Thanks so much!